Recipe: Andouille Sausage Arancini

Andouille Sausage Arancini

Makes 28

Vegetable oil, for frying
Andouille Sausage Risotto (recipe follows), cold
2½ cups panko (Japanese bread crumbs), divided
¾ cup grated fresh Parmesan cheese
2 large eggs, lightly beaten
Creamy Herb Sauce (recipe on page 95)
Andouille Sausage Arancini
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup finely diced andouille sausage (about 2 links)
¾ cup medium-grain rice
1/3 cup dry white wine
4 cups warm chicken broth, divided
2 ounces cream cheese, room temperature
¼ cup minced green onion
1 tablespoon chopped fresh thyme
1 tablespoon hot sauce
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic paste*
1 teaspoon Worcestershire sauce


In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.

Line a large rimmed baking sheet with paper towels.

In a large bowl, combine cold Andouille Sausage Risotto, ½ cup bread crumbs, and cheese.

In a shallow dish, place remaining 2 cups bread crumbs. In another shallow dish, place eggs.

Shape risotto mixture into 1½-inch balls (about 2 tablespoons each). Roll balls in eggs; dredge in bread crumbs to coat.

Working in batches, fry balls until golden brown on all sides, 1½ to 2 minutes. (Let oil return to correct temperature between batches.) Using a slotted spoon, carefully remove balls, and let drain on prepared pan. Let stand for 2 minutes. Serve immediately with Creamy Herb Sauce.

Andouille Sausage Arancini

In a small Dutch oven, melt butter with oil over medium heat. Add andouille; cook, stirring occasionally, until crisp, about 14 minutes. Using a slotted spoon, remove andouille, and let drain on paper towels, reserving drippings in pot.

Add rice to pot, and cook over medium heat, stirring constantly, until lightly browned, 2 to 4 minutes. Add wine, and cook, stirring constantly, until liquid has evaporated, about 1 minute. Reduce heat to medium-low, and add 1 cup warm broth. Cook until bubbles form around edges of pan (do not boil); simmer, stirring frequently, until all liquid is absorbed, about 9 minutes. Repeat procedure with remaining 3 cups warm broth, 1 cup at a time, until rice is tender and mixture is creamy.

Stir cream cheese into rice mixture until melted and smooth. Remove from heat, and stir in andouille, green onion, thyme, hot sauce, salt, pepper, garlic paste, and Worcestershire. Spoon mixture onto a large rimmed baking sheet. Cover and refrigerate until completely cooled, about 4 hours or up to overnight.

Kitchen Tip: Risotto can be made 1 day ahead.

Creamy Herb Sauce

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced green onion
2 teaspoons fresh lemon juice
1 teaspoon minced fresh thyme
2 cloves garlic, grated

In a small bowl, stir all ingredients until well combined. Refrigerate in an airtight container for up to 3 days.

Source: Louisiana Cookin'